Dinner
Stewed terrapin
Marion Harland’s original method for Stewed terrapin, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- (A Maryland recipe.) Drop the “diamond-backs” into boiling water and cook until the heads and feet “skin off.” This should be in less than an hour.
- Cut the meat up small with a sharp knife, put into a saucepan, cover with hot water and simmer fifteen minutes.
- Rub the yolks of half a dozen hard-boiled eggs to a powder and work in three tablespoonfuls of butter.
- Heat a cupful of cream in another vessel (with a pinch of soda) and work by degrees into the egg and butter, season with salt and cayenne and mix gradually with the hot terrapin.
- Cook one minute, add a glass of sherry and pour out.
Historical transcription
Source method
- 1
(A Maryland recipe.)
- 2
Drop the “diamond-backs” into boiling water and cook until the heads and feet “skin off.” This should be in less than an hour. Let them get perfectly cold. Strip off the shells and extract the heart and entrails carefully, lest an incautious touch rupture the gall-bag and ruin everything. Cut off the head, tail and feet. Cut the meat up small with a sharp knife, put into a saucepan, cover with hot water and simmer fifteen minutes. Rub the yolks of half a dozen hard-boiled eggs to a powder and work in three tablespoonfuls of butter. Heat a cupful of cream in another vessel (with a pinch of soda) and work by degrees into the egg and butter, season with salt and cayenne and mix gradually with the hot terrapin. Cook one minute, add a glass of sherry and pour out.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.